Mahalo to GoFarm Hawai`i, CTAHR, Hawaiian Seed Growers Network, Farm Link Hawaii and Kapiolani Community College Culinary Arts Program
I would like to thank the organizers of the Variety Showcase at Kapiolani Community College who brought together plant breeders, researchers, organic farmers, ranchers, fisherpeople, restaurateurs, community chefs, produce buyers and eaters. Held on Monday, November 25th, the well-attended event was a wonderful opportunity to meet innovative and hardworking chefs and growers. The recipes were creative, beautifully presented and delicious.
As a chef, I collaborated with Emma Bello of Sweet Land Farm and Kathy Maddox of Mohala Farms (both farms are located in Waialua). We created a beautiful and tasty dish–Slow Roasted Butternut Squash with Mohala Farm Herbs and Sweet Land Farm Goat Feta.
Activities December 2019
The Cocktail Cookbook Club sponsored by da Shop and Slow Food Oahu
In collaboration with da Shop on Saturday, December 7, 2019, from 5:00 to 7:00 p.m., join us for a short course focusing on the cocktail. Molly Pierce will prepare a few creative concoctions. The event will be held at 3565 Harding Avenue Honolulu HI 96816. For cocktail inspiration, try looking at Tequila Mockingbird by Tom Federle and Lauren Mortimer, available at da Shop.
Upcoming Activities – January 2020
The Annual Slow Food Oahu Members Meeting will be held on Sunday, January 19, 2020, at da Shop from 11:00 to 1:30 p.m. da Shop is located at 3565 Harding Avenue Honolulu HI 96816. Parking is across the street at the public lot. As usual, this meeting is a potluck. Please bring a favorite dish and/or drink to share. Also please bring recyclable silverware, dishes (serving spoons, bowl or plate as well as a cup or glass). We are in the final stages of arranging for our speaker.
To register, an Eventbrite link will go up soon.
The Slow Food Oahu and Chinese New Year Food Tour is planned for Sunday, January 26, 2020, from 9:30 a.m. to 1:00 p.m. Tickets are limited to eight guests. I will send you the Eventbrite link as soon as I have that information.
For 2020, the Board has brainstormed some fun and informative classes: olive oil, rum and maybe souchu will be on the agenda. If you have ideas for classes you’d like to participate in, please contact me at email@example.com.
New York Times news article forwarded by Laurie Carlson (Thanks!)
The root vegetable was a staple food for centuries until contact with the West. Its return signals a reclamation of not just land but a culture — and a way of life.
By Ligaya Mishan
Nov. 8, 2019
This newsletter will be my last for 2019.
See you in January 2020!
Happy New Year!